Flavorful Minestrone Soup with @1000springsmill Red Beans
Ingredients
- 2 tbsp olive oil
- 1 onion
- 4 cloves garlic
- 1 cup carrots
- 2 stalks celery
- 1 1/2 cups chopped potato
- 1 tsp oregano
- 1/2 tsp rosemary
- 1 tsp basil
- 1 tsp thyme
- 1 tsp smoked paprika
- 2 zucchinis
- 1 (28 oz) can of diced tomatoes
- 1/4 cup tomato paste
- 4 cups of vegetable broth
- 2 cups water
- 1 1/2 cups of cooked @1000springsmill red beans
- 1 cup pasta
- 1 tsp lemon juice
- Salt and pepper to taste
Preparation
Chop up the onion and mince the garlic.
In a pan over medium heat, add olive oil, onion, and garlic. Stir and cook for 2-3 minutes.
Add chopped carrots, celery, and potatoes. Also, add oregano, rosemary, basil, thyme, smoked paprika, and tomato paste. Stir well, cover with a lid, and cook for 10 minutes.
Add zucchinis, can of diced tomatoes, vegetable broth, and water. Cover with the lid and cook for 25-30 minutes over high heat.
Incorporate pasta and red beans, and cook for another 15-20 minutes.
Before turning off the heat, test a few carrots and potatoes for doneness by poking them with a fork. If they are tender, they're ready; if not, cook a bit longer.
Remove the soup from heat, add lemon juice, and season with salt and pepper according to taste.
Allow the soup to cool slightly before serving and enjoy.
